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Corn Syrup Substitute
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5 from 4 votes

The Best Homemade Corn Syrup Substitute

Making homemade corn syrup has been a game-changer in my kitchen! It's so much better than buying it from the store and is cheaper and easier to make.
Prep Time5 minutes
Cook Time25 minutes
Course: Dressing, Substitutes
Cuisine: American
Servings: 1 cup
Calories: 1654kcal
Author: Elle John


  • 2 cups white sugar
  • 2 tablespoon brown rice syrup or malt Sugar/maltose (optional)
  • 1 cup water
  • ½ teaspoon cream of tartar
  • 1/16 teaspoon salt a pinch


  • The process is super easy: First, combine the white sugar and water in a saucepan over medium-high heat. Stir until the sugar dissolves completely.
  • Then add the brown rice syrup as well as the cream of tartar and stir until blended together.
  • Simmer until bubbling begins, then reduce heat to medium-low and simmer for 20 minutes.
  • Finally, take off from heat and stir in a pinch of salt until blended together; let cool before transferring to an airtight container for storage.
  • Following these steps will make you about one cup of lovely corn syrup -- perfect for using in recipes!


  1. To make your homemade corn syrup even better, use a mix of brown rice syrup and malt sugar/maltose. The combination of these two sweeteners will help to boost the flavor and texture of your recipe.
  2. Additionally, adding a pinch of cream of tartar helps to stabilize the sugar molecules while cooking, resulting in a thicker, richer syrup.
  3. To make sure your corn syrup substitute turns out perfectly, use a candy thermometer to measure the temperature while cooking. Using this will help you ensure that your syrup reaches the ideal temperature of 235°F before taking it off from heat and transferring it to an airtight container for storage.


Calories: 1654kcal | Carbohydrates: 430g | Protein: 1g | Fat: 1g | Sodium: 192mg | Potassium: 256mg | Sugar: 424g | Calcium: 39mg | Iron: 0.3mg